Lemon Cheese Pie
Catégorie: Dessert
Ingrédients
- 16 graham crackers
- 2 Tbsp. and 2 tsp. reduced calorie oleo
- 12 c. evaporated skim milk
- 1 (eight 1/2 c. serving size) envelope low calorie lemon gelatin
- 1 c. boiling water
- 2 c. part-skim Ricotta cheese
Instructions
1. Combine crumbs and oleo.
2. Spray 9-inch pie plate with Pam and press crumb mixture over back and sides of plate.
3. Bake at 350° for 10 minutes or until crisp.
4. Cool.
5. Pour milk in medium size bowl, cover and freeze until partially frozen (15 to 20 minutes). Meanwhile in a small mixing bowl dissolve gelatin in boiling water. Set aside.
6. With electric mixer beat milk until thick and foamy. Gradually beat in dissolved gelatin.
7. Add 1/2 cup Ricotta cheese to gelatin mix and beat.
8. Add remaining cheese, beating until smooth. Pour mix into cooled crust.
9. Cover and refrigerate until set (3 hours).
